We’ve got whiskey-soaked braised beef, sautéed onions and a whole lotta horseradish on a bakery roll, bro! And you know I dipped this in the au jus-I could eat that stuff off a flip-flop…if it wasn’t already covered in sour cream, son!Īnd then I totally went chocolate cake for dessert. Dont worry if the bacon pieces stick together. Now, I’ve got nothing against seafood chowder or chicken scallopini, but I think you probably knew I was going for the beef dip. Instructions Cut the bacon into half-inch slices and add them to a large frying pan. But what really makes it is the chive sour cream.
Place vegan bacon slices in one layer on a lined baking rack. You’ve got some smoked ham hock, bits of collard greens, and a whole buncha black-eyed peas. Place 4-5 slices of bacon in the pan and cook for 1-2 minutes on each sides, or until both sides are nicely charred. So, we started off with the black-eyed pea soup, which is like southern comfort in semi-liquid form. Dude, this is body by devil’s chocolate cake, bro!!! But they’re serving up some real deal comfort food for Winterlicious, stuff like Waldorf salad, beef dip sammies and a devil’s chocolate cake. Man, this place must be like chilling in Manhattan in the 80’s-and I don’t mean at CBGB’s, cuz it’s pretty fancy-shmancy. So, we’re hanging out at Jump, this uptown funky joint in the financial district.
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